With conventional shock freezing to -41o C one large crystal is created in the cell and can cause damage to the cell wall. With AEF the food is frozen to only -18o C and exposed to ultrasonic sound during the procedss. Using this approach the crystallisation can be controlled and smaller crystals formed which will not damage the cell wall.

The picture shows that not only the nutrients and sensory characteristics but also the bio-activity specific sensory constituents are preserved; on the right the AEF frozen berries after having been thawed with warm water. On the left conventionally frozen berries.